I’ve been on a serious chai latte kick lately. I’m trying to wean off of coffee (sweet, delicious coffee…*drool* ) and it’s a decent substitute. An adventure that I haven’t written about yet took me to Kabab King in Queens, NY this summer, and showed me what a proper chai tea could be – rich with layers of spice and complimentary flavors. Cardamom, ginger, cinnamon, et al bloomed through my senses and slammed into my brain, causing me to say “where have you been all my life?” The Tazo concentrate I keep in the fridge at work is a poor substitute but one takes what one can get, dreaming of the next day I’ll have time to hop on the uptown R .
Enough rhapsodizing, let’s cook!
Last week I was playing around and added some chai latte concentrate to an egg white for a french toast. It was good, but I wanted to amp up the flavor and started playing around with ideas. Chai French ToastRead the rest of this entry »

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Those that know me know that I started a new job today. I’m insanely excited about it and it feels good to be connected and motivated about what I do again. Last night I did some baking to (a) give me something to do besides wander around my apartment freaking out and (b) have a nice little treat to bring on my first day.

The brown sugar gives the bread more depth of flavor and an earthiness that keeps the citrus from being too overwhelming. If making by hand, cream liquid ingredients with the sugar and sift in flour and leavening agents. If you’re lazy like me, throw it all in the food processor and go to town. Blend just till mixed – overblending/processing will bring out more of the gluten in the flour and you’ll get a flat, glue-y brick.

Bake bread at 350 degrees for 1 hour or until toothpick comes out with few crumbs. NOTE: The extra yogurt makes the loaves slightly cake-y, you’ll never get a clean toothpick unless you overbake and dry it out completely and thats not yummy. Cool on a rack for 10 minutes then pour glaze over top.